Butternut Squash and Sage Soup

In response to Kerri's disappointment over her soup attempt last week, my invigorated taste for a scrumptious version has risen to the top. This one was actually quite good!

Butternut Squash and Sage Soup

1 butternut squash (approx 4 lbs)
1 medium yellow onion, chopped
1 Tbsp oil
1 Tbsp honey
6 sage leaves or 2 Tbsp dried sage (I used fresh)
4 cups chicken stock/broth (I used real (boxed) stock this time since it matters so much here)
1 cup sour cream (omitted)
Salt and pepper to taste (1/4 - 1/2 tsp pepper)

Prick the outside of the butternut squash with a fork, place on baking pan, and roast in pre-heated 400 degree oven for 45 minutes. Remove and let cool. Slice in half, remove seeds, peel, and cut into ½ inch chunks.

In a large saucepan (soup pot), melt oil, add onion, and sauté until translucent. Add honey and cook until the mixture begins to bubble. Add chunks of squash, sage, salt (omitted), and pepper, and stir for 2 minutes. Add chicken stock so that squash chunks are completely submerged. Bring soup to boil, and simmer for 45 minutes – make sure squash remains submerged by adding water if necessary. Remove soup from heat and puree in a food processor, mixer, or blender. Ladle soup into bowls, add a dollop of sour cream (omitted), and serve. Note: We really like pepper, so we added a lot. Pepper for your own taste.

We used our china for the first time tonight, and I was so excited about taking a cool picture, but I forgot.... so I got this lame picture in the tupperware storage dish for leftovers. Hey, I'm a newbie here :)

The soup was great and we will definitely make it again. And healthy too!! DH is a fan and that counts for something.